Latest News
Special promotions at Caffe Falai:
Monday through Friday we offer a $20
Special lunch tasting menu consisting of two courses.
You can choose between:
"Antipasti" or "Insalata"
and a choice between:
"Primi" or "Secondi"
Special promotions at Falai Panetteria:
-New Menu at Panetteria! Come by and get traditional Italian cuisine as well as a new American breakfast.
-Italian aperitivo every Thursday night with a live DJ 8:30-10:30
-Half priced baked goods after 7:00pm
Monday through Friday we offer a $20
Special lunch tasting menu consisting of two courses.
You can choose between:
"Antipasti" or "Insalata"
and a choice between:
"Primi" or "Secondi"
Special promotions at Falai Panetteria:
-New Menu at Panetteria! Come by and get traditional Italian cuisine as well as a new American breakfast.
-Italian aperitivo every Thursday night with a live DJ 8:30-10:30
-Half priced baked goods after 7:00pm
Jobs
Falai conducts weekly hiring interviews for front of the house Monday from 11am-noon. All interviews will be conducted at Falai Panetteria, 79 Clinton street on the Lower East Side. Please refer back to this page for updates or e-mail your resume to info@falainyc.com
ANTIPASTI
BUFALA RICOTTA FLAN, pine-nut crumble, cauliflower, candied apple, frisée salad15
POLENTA BIANCA, chicken liver, dried dates, wild mushroom “Vellutata”14
INSALATA DI FAGIOLINI, gently poached egg, string bean cream, sugar snap peas, Sheep cheese foam, fresh bay leaf13
CARTA DI MUSICA, Sardinian flat bread, sushi grade tuna, black olive aioli, fava beans, meyer lemon17
INSALATA DI POMODORO, heirloom tomatoes, cantaloupe, Di Paolo burrata, tomato crumble16
PASTA
STRACCI DI PASTA, squid ink pasta, cuttlefish, pearl onions, swiss chard20
PICI, hand-rolled egg-less pasta, marsala braised wild board ragu, aged herb pecorino, black truffles21
GNUDI, ricotta cheese, baby spinach, brown butter, crema di latte, crispy sage16
AGNOLOTTI, spinach pasta, sheep milk ricotta, burrata, spinach, tomato water18
CAPPELLETTI, corn filled saffron pasta, cherry tomato, crab, mascarpone, baby corn21
PESCE
FLUKE, olive oil poached fluke filet, citrus hollandaise, asparagus, fava beans, almonds, grapes26
ZUPPA DI PESCE, abalone, octopus, monk fish, clams, shishito pepper, shell fish broth28
CARNE
CONIGLIO, roasted rabbit loin and ribs, white wine braised leg, raspberry red radish, carrots30
COTOLETTA DI MAIALE, rack of Hampshire pork, lardo-peach-hazlenut financier, artichoke28
ANATRA, smoked duck breast, leg confit, foie gras bon-bon, broccoli rabe, currant30

55 per person
For the table only
---
POLENTA BIANCA
chicken liver, dried dates and wild mushrooms "Vellutata"
or
BACCALA MANTECATO
extra virgin olive oil mounted cod fish, saffron sauce, crispy risotto cake, green apple
---
Agnolotti
spinach pasta, sheep milk ricotta, burrata, spinach, tomato water
or
Pici
hand-rolled egg-less pasta, marsala braised wild board ragu, aged herb pecorino and black truffles
---
CAPPESANTE
pan seared diver scallops, cherry tomatoes, aioli, red beet puree, Gaeta black olives and fresh oregano
or
AGNELLO
pan roasted lamb loin, fregola, black trumpet mushrooms,
tomato compote, goat milk, cumin breadcrumbs
---
PASSION FRUIT SOUFFLE
or
PROFITTEROL
Available Sunday through Thursday only
Sommelier Wine Pairing 45
CLASSICI
BRIOCHE DI CIOCCOLATO, chocolate and passion fruit pậte à choux, crème brûlée11
PROFITEROL, typical Marsala mousse with valrhona bitter chocolate sauce11
BABA, citrus syrup, rum, pineapple11
NON CLASSICI
COMPOSIZIONE DI CARAMELLO, caramel, green apple sorbet, caramel gelato, pine nut11
SOUFFLE AL FRUTTO DELLA PASSIONE, (10 min. wait)12
SOUFFLE AL LAMPONE, black truffle gelato, torrone crème brûlée (10 min. wait)13
SORBETTI, Gelato of the day (one scoop)4
ELEMENTI, Banana Raviolo, Lychee and coconut caviar, almond financier, pineapple frozen air11
VINO DOLCE
PIEMONTE, Oddero Moscato d'Asti15
SICILIA, Hauner Malvasia delle Lipari15
TOSCANA, Fattoria Montellori Vin Santo20
TOSCANA, Pourriture Noble Petreto15
FRIULI, Beltrame, Verduzzo Friulano10
FORMAGGI
TALEGGIO (VALTALEGGIO)
Cow’s milk, semi-soft, washed-rind cheese characteristically aromatic yet mild in flavor. The texture is moist-to-oozy with a pleasant melt in your mouth feel, finishing with a fruity note.
Served with cherry purée, poached cherries, and candied almond
Cow’s milk, semi-soft, washed-rind cheese characteristically aromatic yet mild in flavor. The texture is moist-to-oozy with a pleasant melt in your mouth feel, finishing with a fruity note.
Served with cherry purée, poached cherries, and candied almond
PIAVE (VENETO)
Cow’s milk, hard, full-bodied flavor, intensifying with age, making this cheese highly unique. The texture is firm and sharp, but very pleasing.
Served with balsamic reduction, and poached figs
Cow’s milk, hard, full-bodied flavor, intensifying with age, making this cheese highly unique. The texture is firm and sharp, but very pleasing.
Served with balsamic reduction, and poached figs
PECORINO TOSCANO (TOSCANA)
Sheep’s milk, semi-hard, fragrant, savory and distinctive. The texture is firm, but crumbly, creating a creamy mouth feel.
Served with red wine reduction, candied walnuts, and poached apricot
Sheep’s milk, semi-hard, fragrant, savory and distinctive. The texture is firm, but crumbly, creating a creamy mouth feel.
Served with red wine reduction, candied walnuts, and poached apricot
ROBIOLA ROCCHETTA (LANGHE)
Cow and sheep milk, creamy, silky and smooth. The texture is luxurious, finishing with a mild sweetness and a slight mushroom flavor.
Served with candied pine nuts, poached dates, and raspberry sauce
Cow and sheep milk, creamy, silky and smooth. The texture is luxurious, finishing with a mild sweetness and a slight mushroom flavor.
Served with candied pine nuts, poached dates, and raspberry sauce
VERDECAPRA (PIEMONTE)
Verdecapra (Piemonte) Goat’s milk, mild flavored, sweet, firm and moist. The texture is smooth and dense, speckled with tangy bluing, creating a luscious flavor.
Served with citrus honey and honey poached pears.
Verdecapra (Piemonte) Goat’s milk, mild flavored, sweet, firm and moist. The texture is smooth and dense, speckled with tangy bluing, creating a luscious flavor.
Served with citrus honey and honey poached pears.

SPUMANTI
EMILIA
Villa Di Corlo
Lambrusco
NV
12
VENETO
Col Vetoraz
Prosecco Brut
NV
12
BIANCHI
VENETO
Latium Morini
Soave Classico
2008
12
PUGLIA
Alberto Longo
falanghina "Le Fosette"
2008
12
SICILIA
Di Giovanna
Grillo
2008
12
TOSCANA
Quinis
Vermentino
2008
12
ROSSI
MARCHE
Selvagrossa
Trimpilin
2006
16
PUGLIA
Torre Falco
Nero di Troia
2006
12
TOSCANA
Castelvecchio
Canaiolo
2004
12
VENETO
Zanoni
Valpolicella
2007
14

SPUMANTI
EMILIA
Villa Di Corlo
Lambrusco "Corleto"
NV
44
LOMBARDIA
Majolini
Franciacorta Brut Rosé
NV
75
VENETO
Col Vetoraz
Prosecco Brut
NV
44
BIANCHI
ABRUZZO
Colline Pescaresi
Pecorino
2008
60
CAMPANIA
Cicala
Asprinio
2007
48
FRIULI
Attems
Sauvignon Blanc
2008
48
PIEMONTE
Cascina Degli Ulivi
Montemarino
2007
45
Deltetto
Favorita
2007
48
La Fornace
Gavi
2007
40
PUGLIA
Alberto Longo
Falanghina
2008
48
SICILIA
Di Giovanna
Grillo
2008
40
TOSCANA
Quinis
Vermentino
2008
44
TRENTINO
Maso Furli
Traminer
2004
48
VENETO
Monte Tondo
Soave Classico
2008
60
ROSSI
ALTO ADIGE
Egger-Ramer
Lagrein Greis
2007
50
CAMPANIA
Cantine Russo Taurasi
Macri
2005
48
MOLISE
Catabbo
Tintilia
2005
55
PIEMONTE
Fratelli d'Alessandria
Verduno Pelaverga
2007
50
Martinetti
Barolo
2003
130
Martinetti
Barbera d'Asti
2007
55
PUGLIA
Messapicus
Copertino
2003
52
Torre Quarto
Bottaccia
2006
52
Torre del Falco
Nero di Troia
2006
52
SARDEGNA
Santa Maria la Palma
Monica di Sardegna
2007
52
SICILIA
Al Mezat
Nero d'Avola
2004
60
Palari
Faro
2002
180
Palari
Faro
2003
160
Palari
Faro
2004
155
Palari
Faro
2005
155
Palari
Santa Ne
2001
200
Fuedo Montoni
Nero d'Avola
2004
70
Hauner
Hierà
2007
65
Tenuta Rapitala
Nero d'Avola
2007
40
TOSCANA
Castelvecchio
Canaiolo
2004
48
Due Mani
Syrah "Suisassi"
2004
185
D'Alessandro
Syrah
2006
48
Stella Di Campalto
Rosso di Montalcino
2005
100
Castelvecchio
Chianti Colli Fiorentini
2006
50
Castello Romitorio
Morellino di Scansano
2007
55
Fortediga
Cabernet and Syrah
2007
70
Podere Poggio Scalette
Il Carbonaione
2004
105
Tenuta San Guido
Guidalberto
2007
110
Petrolo
Torrione
2006
70
Fontodi
Chianti Classico
2006
70
Tenuta di Valgiano
Palistorti
2006
70
Villa le Prata
Brunello di Montalcino
2003
120
Testamatta
Soffocone di Vincigliata
2006
90
UMBRIA
Scacciadiavoli
Sagrantino Montefalco
2004
75
VENETO
Roccolo Grassi
Amarone della Valpolicella
2001
250

Book a reservation online:
Or make a reservation online through OpenTable
Or call us on our reservation line at 212-274-8615.
The reservation line is open 7am-11pm seven days a week.
Reservations are taken 30 days in advance.
We also encourage walk-in customers both at tables and at the bar.
The full menu is served at the bar.
Falai Restaurant will confirm all reservations 2 days in advance.
The number used when making the reservation will be used to
confirm the reservation. If a different number is needed for a confirmation,
please indicate that when making the reservation.
Guests may confirm or cancel a reservation at any time.
For business inquiries, or wholesale production, please call 212-777-6569
or email to info@falainyc.com
Or call us on our reservation line at 212-274-8615.
The reservation line is open 7am-11pm seven days a week.
Reservations are taken 30 days in advance.
We also encourage walk-in customers both at tables and at the bar.
The full menu is served at the bar.
Falai Restaurant will confirm all reservations 2 days in advance.
The number used when making the reservation will be used to
confirm the reservation. If a different number is needed for a confirmation,
please indicate that when making the reservation.
Guests may confirm or cancel a reservation at any time.
For business inquiries, or wholesale production, please call 212-777-6569
or email to info@falainyc.com
For a complete list of press links please click here
Menu Built for Two, Elle Magazine, February 2008



Minor Miracles, Vogue Magazine, February 2009


Two Delicious Weddings, Food Arts Magazine, April 2008



Illy Cafe Advertisement, Food Arts Magazine, April 2008


Cool Restaurants New York, 2007, published by teNeues


Elle Magazine (Japanese) May 2005

Cafe Sweets, Vol. 65, August 2006

Starchefs International, A Kitchen Without Boundaries, September 2008




Class Magazine, April 2004




Taschen's New York - Hotels, Restaurants & Shops


The International Journal In Good Taste, Vol. 88, Spring 2008


Menu Built for Two, Elle Magazine, February 2008



Minor Miracles, Vogue Magazine, February 2009


Two Delicious Weddings, Food Arts Magazine, April 2008



Illy Cafe Advertisement, Food Arts Magazine, April 2008


Cool Restaurants New York, 2007, published by teNeues


Elle Magazine (Japanese) May 2005

Cafe Sweets, Vol. 65, August 2006

Starchefs International, A Kitchen Without Boundaries, September 2008




Class Magazine, April 2004




Taschen's New York - Hotels, Restaurants & Shops


The International Journal In Good Taste, Vol. 88, Spring 2008


New York Times
Falai
- A Pastry Chef Unleashed by Frank Bruni
- One Dessert, Many Flavors, Even Sweet by Melissa Clark
- First Came the Smoker, Then the Ingredients by Melissa Clark
- Celery and Salad Take Turns as Dessert by Melissa Clark
Caffe Falai
- The Expanding Empire of an Adventurous Baker by Peter Meehan
Panetteria
- Off the Menu by Florence Fabricant
- Clinton Street's New Big Name Gets Small by Peter Meehan
Iacopo
- A Reunion of Chefs at Le Cirque by Glenn Collins
New York Magazine
Falai
- Uptown Transfer - Falai's cozy feel is pure LES, but the food is from a different Zip Code by Adam Platt
- Falai's Left-Field Trio of Foie Gras Treats
- Amy's Bread, Spigolo, Falai, and Rickshaw Dumpling Bar. Plus, lessons in cheese, Mario Batali and Nancy Silverton team up, a pizza book, and more by Rob Patronite and Robin Raisfeld
- Food: 2006 Picks- Gnudi
- Top 5 Dessert Spots
Panetteria
- Restaurant Openings & Buzz - Week of Dec. 5, 2005: David Burke at Bloomingdale's, Falai Panetteria, and Sigiri by Rob Patronite and Robin Raisfeld
Elle Magazine
Falai
- Menu Built for Two - Chef Iacopo Falai knows vegetarians are foodies too, thanks to his wife. By Miranda Purves
- ELLEPLANET - Japanese ELLE - May 2005
Vogue Magazine
- Minor Miracles - On the hunt for great food in intimate settings, Jeffrey Steingarten eats his way through lower Manhattan's mom-and-pop restaurants. Illustration by Jane Kaplowitz
Time Out: New York
Falai
- 100 best 2008 - The 10 best things to eat in NYC
Caffe Falai
- Restaurants: The sweet spots - The year of the pastry chef continues, as two more dessert experts head out on their own—and a third increases his holdings. By Gabriella Gershenson Photograph by Chad Griffith
- Review Caffe Falai
All Locations
Food Arts Magazine
- Two Delicious Weddings - Foodies galore converged on Italy and Spain for two very cuisine-centric matches.... As the first autumnal blush of late September brushed the Tuscan countryside, native Florentines Iacopo Falai and Sofia Sizzi wed at the medieval Castello di Meleto
- Illy Cafe advertisement
What kind of food does Falai serve?
Contemporary Italian
What time do you serve dinner, how many days a week?
We serve dinner seven nights a week, Monday through Thursday from 6 p.m. to 10.30 p.m., Friday and Saturday from 6 p.m. to 11 pm and on Sunday from 5.30 p.m. to 10.30 p.m.
Does the chef offer tasting menus?
Yes. Falai offers 3 different types of tasting menus. The Menu Fantasia is a 9 course menu offered for $80. There is also a Pasta tasting menu, and a Menu Tradizione, consisting of Chef Falai's signature dishes.
Wine pairings are offered for all menus. For both the Pasta and the Menu Tradizione, wine pairing is $45. For the 9 course Menu Fantasia, wine pairing is $65
May I share my testing menu?
We invite our customer to join one single menu per person.
Are there vegetarian dishes?
There are several vegetarian options every evening.
Dress code?
Casual.
What is your corkage fee?
Yes, our corkage fee is $35 per bottle
Do you have gift certificates?
Available in any denomination. Call 212-253-1960 or email us at falai@falainyc.com
How many seats does the restaurant have?
35 seats and 5 at the bar.
Who were the designers?
Iacopo Falai and Sofia Sizzi.
What is the chef's name?
Iacopo Falai.
Where did he cook before?
Enoteca Pinchiorri, Le Cirque 2000.
Does Iacopo Falai have any additional restaurant locations?
He opened 'Falai Panetteria' in 2006 at 79 Clinton Street (corner of Rivington Street in the LES). It's a nice, white-themed café, serving breakfast, lunch and dinner. We also sell all of our bread, pastry and biscuits there. In 2007, he opened 'Caffe Falai' at 265 Lafayette Street. Caffe is another white-themed café where you can find all our products and of course, you can have breakfast, lunch and dinner. He also owns Falai Production, a production of bread and pastries for wholesale accounts.
Where can customers park?
Parking can usually be found on-street in the neighborhood. If you require a parking lot the nearest one is on Essex Street between Rivington and Delancey on the West side of the street. It is open 24-hours.
What about large parties?
We can accommodate large party. During the summer we do offer private dining in our patio. Please contact us for details and prices.
What is the wait time for walk-ins?
You can always call ahead on the evening you wish to dine and speak with our host, who will let you know how busy we are.
What credit cards do you accept?
All major credit cards. (American Express, Visa, Mastercard)
If I am a wholesale customer and I want to have more information about business inquires, who can I speak with?
Call us 212.777.6569 or send an email at info@falainyc.com
Can Falai cater any private event?
Absolutely. Call 212.777.6569 or send and email at info@falainyc.com
Contemporary Italian
What time do you serve dinner, how many days a week?
We serve dinner seven nights a week, Monday through Thursday from 6 p.m. to 10.30 p.m., Friday and Saturday from 6 p.m. to 11 pm and on Sunday from 5.30 p.m. to 10.30 p.m.
Does the chef offer tasting menus?
Yes. Falai offers 3 different types of tasting menus. The Menu Fantasia is a 9 course menu offered for $80. There is also a Pasta tasting menu, and a Menu Tradizione, consisting of Chef Falai's signature dishes.
Wine pairings are offered for all menus. For both the Pasta and the Menu Tradizione, wine pairing is $45. For the 9 course Menu Fantasia, wine pairing is $65
May I share my testing menu?
We invite our customer to join one single menu per person.
Are there vegetarian dishes?
There are several vegetarian options every evening.
Dress code?
Casual.
What is your corkage fee?
Yes, our corkage fee is $35 per bottle
Do you have gift certificates?
Available in any denomination. Call 212-253-1960 or email us at falai@falainyc.com
How many seats does the restaurant have?
35 seats and 5 at the bar.
Who were the designers?
Iacopo Falai and Sofia Sizzi.
What is the chef's name?
Iacopo Falai.
Where did he cook before?
Enoteca Pinchiorri, Le Cirque 2000.
Does Iacopo Falai have any additional restaurant locations?
He opened 'Falai Panetteria' in 2006 at 79 Clinton Street (corner of Rivington Street in the LES). It's a nice, white-themed café, serving breakfast, lunch and dinner. We also sell all of our bread, pastry and biscuits there. In 2007, he opened 'Caffe Falai' at 265 Lafayette Street. Caffe is another white-themed café where you can find all our products and of course, you can have breakfast, lunch and dinner. He also owns Falai Production, a production of bread and pastries for wholesale accounts.
Where can customers park?
Parking can usually be found on-street in the neighborhood. If you require a parking lot the nearest one is on Essex Street between Rivington and Delancey on the West side of the street. It is open 24-hours.
What about large parties?
We can accommodate large party. During the summer we do offer private dining in our patio. Please contact us for details and prices.
What is the wait time for walk-ins?
You can always call ahead on the evening you wish to dine and speak with our host, who will let you know how busy we are.
What credit cards do you accept?
All major credit cards. (American Express, Visa, Mastercard)
If I am a wholesale customer and I want to have more information about business inquires, who can I speak with?
Call us 212.777.6569 or send an email at info@falainyc.com
Can Falai cater any private event?
Absolutely. Call 212.777.6569 or send and email at info@falainyc.com





